1. Tear the kale from the stem, into bite size pieces. Discard the stem. Place in a large bowl and add 1 tablespoon of apple cider vinegar and a squeeze of lemon juice and toss well. Allow to marinate for 30 minutes or longer.2. Wash the barley well and place in pot along with 300mls of water. Add a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 30 minutes. Rinse in cold water and drain well.3. Heat the oven to Gas 7 / 220C.4. Cut the cauliflower into bite size florets. Place in an oven proof dish. Add the turmeric, cumin seeds, black mustard seeds, curry powder, a pinch of salt and a tablespoon of cold pressed oil. Toss well. Place in a preheated oven on the top shelf and roast for 20 minutes until the cauliflower is tender, but not mushy. Set aside to cool.5. Peel and cut the onion in half. Slice into half moon slices. Toss in brown rice flour, shallow fry in a pan or deep fry, until crisp and browned. Remember to shake off any excess flour before frying.6. Deseed the red pepper and chop into bite size pieces.7. Add the prepared cauliflower, cooked barley, red pepper, toasted sunflower seeds to the bowl with the marinating kale. Toss well.8. Season with 2 tablespoons of soya sauce. Add the fried onion, and toss into the salad. Serve

Tip: To toast sunflower seeds; place on a baking tray and place in a preheated oven ; Gas 6 / 200C. Toast until crisp and lightly golden approx. 10 minutes. *Delicious sprinkled with soya sauce while still hot.

RECIPE FROM BLAZING SALADS

Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.

They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .

Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.